395 express plate Recipes

hard-cooked egg, cheddar cheese wedge, apple, cored and sliced, rye crispbread crackers

bread flour, instant dry yeast, sugar, salt, lukewarm water (varies depending on type of flour and weather)

amaretto almond syrup, caramel syrup, espresso, strong and cold, chocolate milk, scoops chocolate ice cream, ice, crushed is best

plain flour , 2 tbsp cocoa pwd - sifted, butter, sugar, creamcheese, sugar, eggs, instant expresso, baking chocolate, vanilla essence, cream cheese, sugar, coffee liquer ( optional ), chocolates for deco ( optional )

plates of rice, shrimp, chicken, egg, salt, spoon sweet soy sauce, spoon ketchup, spoon oyster sauce, oil, spice, garlic, blend with, shallots

cottage cheese, flour, eggs, oil, salt, banana (for each octopus), blueberries (for each plate), strawberries (per plate), apple (per plate), grapes (per plate)

hard-cooked egg, cheddar cheese wedge, apple, cored and sliced, rye crispbread crackers , such as wasa or ryvita

fresh express original iceberg garden salad, canola oil, vinegar, salt

oriental-flavor instant ramen noodles, peas and carrots, frozen, packaged coleslaw mix, egg, marinade , panda express orange chicken

boneless chicken breast halves, marinated artichoke hearts, fresh mushrooms, sliced, italian-style stewed tomatoes

food cake mix, instant chocolate pudding mix, eggs, strongly brewed coffee, vegetable oil, plain yogurt or 1 cup sour cream, cocoa powder, instant espresso powder, powdered sugar, strongly brewed coffee, instant espresso powder

boneless skinless chicken breasts, halved and cut into 1 inch pieces, spanish rice mix, water, chunky tomatoes with crushed red peppers, undrained, fully cooked polish sausage, cut into 1/2 pieces

all-purpose flour, baking powder, kosher salt, lightly-salted butter, room temperature, plus additional for greasing the pans, granulated sugar, eggs, lemon , zested and juiced, bittersweet chocolate, cut into small pieces, granulated sugar, heavy cream, vanilla extract, lightly-salted butter , cut into thin slices, granulated sugar, lightly-salted butter

all-purpose flour, baking powder, kosher salt, lightly salted butter, room temperature, plus additional for greasing the pans, granulated sugar, eggs, lemon , zested and juiced, bittersweet chocolate, cut into small pieces, granulated sugar, heavy cream, vanilla extract, lightly salted butter , cut into thin slices, granulated sugar, lightly salted butter, equipment : 2 round 8-inch baking pans for 1 large cake or 6 small baking pans for 3 smaller cakes.

plate short ribs, bone in (4 ribs), brown sugar rub , recipe follows, bbq sauce , for serving, special equipment : hickory wood logs, soaked in water for 1 hour, brown sugar, superfine sugar, kosher salt, black pepper , butcher grind, cayenne pepper

baby lima beans , sorted and rinsed, dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix), chuck roast (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef brisket (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs top ribs (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef shanks (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don tsp use that fatty cholent plate and do put some bones in), onion, chopped, pot barley, washed, dry lentils , sorted and rinsed, paprika, salt, ground black pepper, ground ginger, potatoes , scrubbed

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)